Lemon Blueberry Cake

KETO

Ingredients

Cake Layers – 2 ¼ cups Almond Flour – ⅓ cup Coconut Flour – 1 ¼ tsp Baking Powder – ¼ tsp Baking soda – 6 large Eggs – ¾ cup Erythritol – 2 tbsp Lemon Zest – ⅓ cup Lemon Juice – ½ cup Coconut Oil – 1 tsp Vanilla essence – ¾ cup Blueberries

Lemon Buttercream Frosting – ¾ cup Unsalted Butter – 12 oz Cream Cheese – 2 ½ tbsp Lemon Juice – 2 tbsp Almond Milk – ⅔ cup Erythritol BLUEBERRY CHIA COULIS – 1 cup Blueberries – 2 tsp Chia seeds – 2 tbsp Erythritol – 2 tbsp Lemon Juice – 1 tbsp Water

Combine Dry Ingredients

1

Combine Liquid Ingredients

2

Make A Well and Pour

3

Pour Egg Mixture And Mix

4

Add Blueberries To Batter

5

Pour Batter Into Oiled Pan

6

Spread Cake Batter

7

Cook Two Low-Carb Layers

8

Mix Frosting Ingredients

9

Adding Cream Cheese

10

Adding Lemon Juice

11

Mix Buttercream Frosting

12

Cool Down Cooked Cake

13

Heat Coulis Ingredients

14

Let Coulis Simmmer

15

Spread Buttercream

16

Add Blueberry Coulis

17

Top the Cake with Frosting

18

Cover Cake with Frosting

19

Keto Lemon Blueberry Cake 

Net Carbs Fat Protein

4.9 grams

18.5 grams

4.5 grams

Servings

Time

Serving: 1 Slice Makes: 24 Slices

Prep: 20 Minutes Cook: 25 Minutes

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